Saturday, February 9, 2019

A One Skillet Dish With Indian Spices: Cod and Chickpea Curry

  
   I regularly get What You Should Be Cooking sort of notifications from the New York Times. In the past I've had a recipe or two featured and so I'm always looking for interesting  dishes that I can get on the table in a hurry during the work week.  The last thing I want to think about in the middle of my writing is some long-assed complicated dish to throw to the starving masses at our house. So last week when I saw  a piece on a fish dish made with chickpeas and I thought ah ha!  this fits the bill perfectly, especially once I read the comments.
  
   A note on reading comments. I find them very helpful. Most of the comments on the dish were positive  but the ones that weren't, complained that the recipe as written was merely a template and lacked enough flavor for some people. Now we like flavor around here. After cooking Indian food for the last 29 years, we've gotta have our spices or no one's happy. So I took the advice of the folks who commented and decided to use the recipe merely as my template for a fish curry. I started with the basics of fish, chickpeas and the dreaded kale and  expanded out into the world of Indian spices from there. What I got was a dish that was easy to fix and also delicious. It was a great dish for midweek tastebud boredom without a lot of effort.

Cod and Chickpea Curry 


Here's What You Need:


1 lb of cod or other fish cut into fillets
1 can of chickpeas rinsed and drained
1 28 oz can of chopped tomatoes...(if it was the correct season I'd have used fresh)
3/4 cup of thinly sliced shallots
1 bunch of dino kale, washed dried and cut into strips
salt to taste

1 bunch fresh cilantro chopped
2 Tbs coconut oil or other vegetable oil
1/2 tsp kashmiri chili
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tsp garam masala
1 cup chopped pistachios (for garnish)


Here's What To Do:


Heat the vegetable oil in a skillet or kadhai.
When the oil is hot add in the mustard and cumin seeds.
When the mustard seeds start to pop and the cumin seeds turn fragrant, add in the thinly sliced shallots.
Saute the shallots until they start to darken then add in the ground cumin, coriander, and turmeric.
Stir the spices around until they turn fragrant. This takes just a minute or two.
Now add in the chopped tomatoes and salt to taste .
Bring the tomatoes to a boil then turn the heat down quickly to low and cook the tomatoes at a low simmer until they begin to soften, breaking them up with the back of a wooden spoon.
When the tomatoes have softened, add in the rinsed and drained chickpeas, and the sliced kale.


Stir everything together and then simmer for about 10 to 15 minutes, or until the kale has completely softened.

Rub a bit of kashmiri chili on the raw fish for seasoning. I used my homemade kashmiri  spice blend.
Place the seasoned fish pieces into the  tomato, kale, chickpea mixture. Nestle them in well.


Place a lid on the pan, turn the heat waaaaay down to the lowest setting and cook until the fish  is cooked though and flakes easily. This takes about 10 minutes, and bingo , you're done.
Place the tomato, kale, and chickpea mixture in a bowl  and place the cooked fish on top of it. Top with some of the sauce, then sprinkle with chopped fresh cilantro and chopped pistachios.


This was a big hit on a cold and rainy Sonoma day with snow on the foothills, and is now going into meal rotation at our house. Simple, cheap, and above all, fast to fix on a work day. This is an Indian dish that can easily be accompanied and dressed up for a fancy company dinner.
   Coming up next, a Kerala fish curry spicy and tasty. Follow along on Twitter @kathygori     

Wednesday, January 30, 2019

Break Out The Shrooms. ...No, Not Those.The Meatless Ragu That's a Great Start To A New Year.


   This all started while making a vegetarian chili. I'd seen a great recipe for a quick veg chili in the New York Times and thought that would be perfect for a quick weekday workday lunch or dinner. I was planning on grinding and using the mushrooms for a chili con carne minus the carne sort of thing but I got so involved making a cornbread drop biscuit topping for the chili and I forgot. Yes, I forgot and then it was oh damn!!!!! I opened the fridge door and there were mushrooms staring at me. That's when I thought I'd use them the next day in a different recipe which is exactly what I did.

Here's What You Need:

1 box of pasta (any shape)
2 16 oz cans of chopped tomatoes
Fresh chopped basil
1/2 tsp of dried oregano  or fresh if you have it.
1/4 cup of white wine
1 lb of crimini mushrooms
1 onion
A pinch of red pepper flakes
2 Tbs tomato paste
3 Tbs of olive oil.
Salt and pepper to taste
Grated cheese to taste

Here's What To Do:

Put a pot of lightly salted water on to boil for the pasta.
Place the crimini mushrooms in a food processor a bit at a time and pulse them until they resemble  coarse hamburger texture.
Finely chop the onion.
In a large skillet heat the olive oil
When the oil is hot add in the chopped onion and a pinch of red pepper and some chopped basil and the oregano.
When the onion is translucent  and everything is aromatic, add in you chopped mushroom "hamburger."
Saute it lightly until it darkens a bit.
Now add in the chopped tomatoes and the white wine.
Raise the heat till the tomato mixture starts to simmer, and then let it cook like that for about 20 minutes, until the chopped tomatoes start to break down, and the wine starts to evaporate.


When the sauce has thickened, add in your tomato paste, salt and pepper to taste.
Put your pasta into the water you have boiled and cook it until it's al dente.
When the pasta has cooked, drain it and save the pasta cooking water.
Put the pasta into the mushroom ragu and add in 1/2 cup of pasta water.
Stir everything together and cook until the water has absorbed.
Dish it up and top with some grated cheese.

Meanwhile on the doggo front we are settling in with our new adoptee, Tyrion. Since he is 3 years old and used to that name we're not going to change it. Also, we're #GOT fans so....what can I say. He's definitely making himself at home.


He is not supposed to be on that blanket btw but try telling him that.
he sleeps like a typical Husky.


We bought him another bed for the family room downstairs.


...but he still likes that couch.

So between writing and getting used to the new family member there haven't been as many recipes published. I've been cooking, just not publishing and so now that things are settling down look for more recipes, and follow along on Twitter @kathygori 

Wednesday, January 9, 2019

It's Not All About The Spiced Latte! Tuscan Pumpkin Mushroom Pasta And It's Pumpkin Spice Free.


   I do love pumpkin, always have, always will. However, I draw the line at all the pumpkin spiced junk that seems to find its' way to the store shelves and our tables during this season. I do confess that a month ago I bought a bag of Pumpkin Spiced Popcorn, which was the culinary equivalent of sticking a fork into an electrical socket just to see what happens. I might as well have taken a toaster into the tub with me. The store didn't even comment when I brought it back. My guess is they have a lot of practice.
   
   Savory pumpkin  though, which is often found in Indian and Italian cuisine, is another matter all together. That stuff is delicious! Which is why I served it at a dinner party last night for some gluten free vegetarian friends. This dish is extremely easy to make and cooks up in no time. Seriously. Take it from someone who spends days prepping an Indian feast, this is fast... and cheap. If you've got a box of pasta and a can of pumpkin  you can do this.

Pumpkin Pasta With Mushrooms


Here's What You Need


1 1/2 pounds of pasta
2  shallots finely minced
8 Tbs of pumpkin puree
1/2 pound King Oyster Mushrooms...or actually any mushroom.


10 Tbs of butter
10 sage leaves, chopped
1 cup of soft ricotta  (I make my own get the recipe here)


 One pomegranate ( learn how to prep one here )


Here's What To Do:

 

 Thinly slice the mushrooms and set them aside, and thinly slice the sage leaves.


 In a skillet melt 10 tbs of butter add in the thinly sliced shallots.


Saute until they are translucent.
Now add in the thinly sliced sage leaves and oyster mushrooms.


Saute until the mushrooms are soft.
Add in 10 Tbs of plain pumpkin puree.


Mix it with the melted butter until you have a smooth pumpkin butter.
Add salt and pepper to taste.
Cook the pasta in a large pot of boiling salted water.
When the pasta is done drain it, saving part of the pasta cooking water.
Add the drained pasta to the skillet of sauce.
Stir in 1/2 cup of the pasta cooking water.
Reheat the sauce until it coats the pasta and is nice and creamy.

To serve, place the pasta in individual bowls.
Top with a dollop of soft ricotta, a scattering of pomegranate arils  and some chopped pistachios.


This is a simple yet elegant way to use canned pumpkin, no weird pumpkin spices involved. It's one of my favorite ways to serve pasta, especially as a company entree.

Okay, so that's the recipe that google ate. More to come as I am back in the kitchen cooking and writing again now that we have a new adopted family member.


Coming up next, more winter delights. Follow along on Twitter  @kathygori

Monday, January 7, 2019

Whoops!!!!



Evidently, the google fairy ate the entire recipe I thought had been published to the blog about Tuscan Pumpkin Pasta...soooo I'm re-doing it and it will be up in the next day or so. I have NO IDEA what happened there!

Saturday, November 17, 2018

Cecina, aka The Little Black Dress of Appetizers

     
   Growing up in a working class Italian American household, I learned a LOT about not wasting stuff and making ends meet...usually right around the Thursday payday. Boxes of Kraft Mac and Cheese, peppers stuffed with whatever was left in the fridge, Jumbo bags of hot dogs from Food For Less, and waffles made with 7 up or sometimes Pabst Blue Ribbon Beer were the norm.

   I started cooking young, of out of self-defense. My mother was from a different background than my father and was not brought up to do housework, so shit got real interesting when she turned her hand to cooking.  She never seemed to realize that preheating the oven was something one had to do to cook food properly, and so we ate half-cooked meats, charred on the outside (because "on" is "on" and who the hell pays attention to those pesky oven dials and what they're saying). She baked lava cakes before their time simply because boxed cake mix was put into the oven and then the oven turned on. It's a wonder we weren't all dead from salmonella.
   
   My dad's immigrant grandparents on the other hand, were excellent cooks. My mom's parents liked going to the Redwood Room at the Clift Hotel on holidays if dad's immigrant side of the family was going to be attending. I guess they wanted to  make sure EVERYONE was speaking English around the holiday turkey. Considering this picture of those days, I guess they got their wish.

 
   My dad's family was fun. There were chicken feet boiling in a big pot on their stove (still wood burning) in their old, old, house. There were homemade ravioli, and broddo one could use as a mirror it was so clear. There were pigs feet and other startlements to my mothers old school American relatives when they showed up, and not many of dad's people spoke much English. I thought if I spoke English to them LOUDLY and slowly they'd understand me. I must have been a real pain in the ass to them.
   
   Mom's side were Republicans, dad's were Democrats and much fighting ensued. One fight ended with the removal of our furniture by my mom's dad who had given them the house...and I guess the furniture too evidently. Anyway, the upshot of all of this is I learned to cook, and I learned to be thrifty.  Which brings me to Torta de Ceci, that wedge shaped thing in the picture at the top of this page.

   Torta  de Ceci  aka Cecina belongs to what is called Cucina Povera, The Kitchen of the Poor. It's very, very easy to fix, costs nearly nothing, and one can dress it up or down, add or subtract. It's a basic, and a great dish to serve as an appetizer to a group.  All one needs for Cecina is a 10 inch cast iron pan and a bag of garbanzo flour. I like serving it on Holidays before my Italian style Thanksgiving, and it's perfect it if your group includes vegans, vegetarians, or anyone who is gluten free. Here's how to fix it.

Cecina

Here's What You Need:

3.5 oz garbanzo flour
5 Tbs olive oil
300 ml water
salt and pepper to taste

Here's What To Do:

Mix the garbanzo flour and the water in a bowl.
Blend it together well and then cover the bowl and let it sit for a couple of hours.

Coat a 10 inch cast iron skillet  with 3 Tbs of olive oil.
Put the olive oil coated skillet into a cold oven  (too bad mom never tried this one she'd have been a natural) and turn it on to 450 degrees.
When the oven is at 450 take the skillet out of the oven.
Pour the cecina bater into the hot hot skillet, drizzle 2 Tbs of olive oil over the batter then swirl it a bit with a spoon.
Put the skillet back into the 450 degree oven for 15  minutes.
After 15 minutes open the oven and move the skillet to the top rack and raise the heat to 500 degrees. Broil for about 5 minutes or so. This can cook really fast depending on ones oven so do keep and eye on it. When it starts to turn  golden and crusty take it out.

The finished Cecina should  be something firm enough to cut into slices.
Run a silicone spatula around  the edges and underneath the Cecina to loosen it.
Now, place a plate on top of the cast iron pan and turn it over so that the Cecina unmolds. The bottom is now the top! 

Slice it into  wedges. You can serve this topped with ricotta and pea shoots, olive tapenade,  caponata, proscuitto. Plain or fancy, you name it. Cecina is only  limited by your imagination and whatever your guests feel like eating.

So there it is. A simple, easy, warming treat for the holidays. Coming up next, more holiday dishes and how I became a restaurant consulting chef for gluten free dining.
  
    

Thursday, November 15, 2018

Farewell to Patsy

 

   I've been away from this blog for a bit as we've been dealing with some loss in the family. Our lovely Siberian Husky Patsy died at the age of 14. Patsy was with us through the death of my younger sister, my parents, and another tangle with cancer and chemo for me.  Everyone in the neighborhood knew and loved her. She was a good doggo and her loss leaves a big collar to be filled.



We're recovering and are in the process of adopting another Siberian Husky. Because of the popularity of Game of Thrones, it turned  out that a LOT of people got Siberian Husky puppies  (Hey, Jon Snow)


Once these would-be DireWolves/dogs grew up,  inexperienced Husky owners didn't know how to deal with the breed (they're very tricksey) and many of them have landed in shelters and rescue groups. There are plenty of grown up Huskies out there looking for people who are willing to learn and understand them. Just sayin'. Check your local shelters.

  Knowing now  that another husky is coming to us I'm back in the mood to cook again and write about it. That said, it's the time of year again for company, parties, and family feasting. Thanksgiving is next week, and then the celebratory madness that leads to the end of the year. Still trying to feel it here.
 
   I was trying to figure out what to share, since the weather has turned cold yet. We're huddled indoors as a result of the smoke from The Camp Fire which is 180  miles away from us. Tell that to the BAAQMD which pegs us today at 171... not good, not good at all. My cousin is an MD in Paradise and the hospital burned down as did her medical offices. The folks up there need any help that can be given, so if you can help at all, THIS is where to get more info. I'm going to  be back in a day or so with a bunch of recipes that are some of our favorites for this time of year.
  

Monday, October 8, 2018

Lunch From The Garden : Bitter melon, Eggplant, and Potato

    
   One thing is clear now that Alan is eating a mainly vegetarian diet with occasional forays into fish, we are really and truly cleaning out our garden. Every spring I plant a lot of vegetables, 3 or 4 varieties of eggplants, 3 types of peppers, squashes, tomatoes, tomatillos, potatoes, beets plus various herbs. This year I also planted bitter melon since I was tired of 50 mile round-trips to the Laotian market in Santa Rosa in hopes of finding them. If you live in a city, any Asian Market carries them. Out here in the woods and vineyards growing my own saves a lot of work and what I can't use I pass along to Indian friends who live in town. If you've never had bitter melon, they can be an acquired taste. There are two varieties  the Indian...


 ...and the Chinese.


The ones I grew this year were the Chinese variety.

Bitter melon is also not just a vegetable, it's been used for many years in Asian cultures as a medicine. All the info on bitter melon, its history and usage  you can find right  here. Also, there are a couple of ways of preparing it. Some dishes call for it to be salted and soaked like eggplant which removes the bitter flavor. Others call for just removing the seeds and tossing it in. Either way those seeds have got to go no matter how you are cooking it.


As an example I'll show you the inside of a bitter melon (Indian variety)  from a recipe I did a few years back...seeds.....


No seeds.....


Just poke them out. So in preparing them, salt them and let them sit for 30 minutes, then rinse them off and press  all that bitterness out. If only life were that simple. So that's the bitter melon notes .
The recipe itself is very quickly prepared and courtesy of Rinku Bhattacharya  @wchestermasala

Bitter Melon With Eggplant and Potato

 

Here's What You Need:

 

2 Yukon Gold potatoes
1 Bitter Melon
2 Tbs  vegetable oil. Traditionally mustard oil but I usually use coconut since it's easier to get.
3  medium Japanese eggplants, or 1 large one cut into wedges
1 tsp Bengali 5 Spice mix  recipe is here
( this is a combo of blended spices found at most markets you can make it yourself if you wish)
1/2 tsp turmeric
salt to taste
1/2 teaspoon Kashmiri chili (or cayenne)

Here's What To Do:

 

Cut the eggplants into rounds then quarter them.


Peel and cube the potatoes.


Cut the bitter melon into rounds.


Remove the seeds.


When the seeds are gone:
Put the melon slices into a bowl and cover them in coarse salt.
Coat the slices and rub the salt in.


Place a weight on the slices (I put a plate on top of the bitter melon and set a jug of vinegar on it) and let them sit for 30 minutes to an hour. The object is to squeeze out the bitter juices.
  After the melon has been pressed, rinse the slices off in cold running water.


Make sure all the salt is rinsed off. Squeeze them to get the last  juices out, then blot them dry with a paper towel.


Now your bitter melon are ready for anything!
Take the bitter melon slices and dice them.
Heat the vegetable oil in a skillet or kadhai on medium heat
When the oil is hot add in the Bengali 5 spice mix.


Stir it around until the spices crackle.
Add in all the vegetables and stir, then add turmeric and salt.


Cover the pan and cook on a low heat for about 5 minutes.
Take the lid off and check on things.


When the potatoes have started to crisp, and turn soft add in the Kashmiri chili or Cayenne.


Cook for another few minutes. When all the vegetables are cook through and softened serve it up.
I served this with rice and some dal for a simple vegetarian lunch.


Coming up next, getting ready for the coming holiday season with all the great fall flavors. Follow along on Twitter @kathygori  

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